Don’t lose its temper
Wednesday June 17th 2015, 9:48 pm
Filed under: Food,Life,Recipes,Wildlife

Post-it note in the most strategic spot: it worked. That and all I have to do is reach for the supersoaker and the scrub jay scrams.

Clerk at Trader Joe’s: “So–you making pies?”

“Got one in the oven right now. Cherry. Cherry with almond.”

He was clearly so wishing for a slice of that as he rang up the box of two pie crusts. I like making pies but I’m lazy when it comes to that part of the process–and theirs are good, only, I fingerpress each of them to cover two pie tins because really, to me a crust at its best is a bit of crunch on the side and just enough there to hold it all in long enough to get it onto your plate.

So if you ever need to know, one of those big bags of tart cherries from Costco makes two cherry pies. Mix 2/3 c flour, 1 to 1 1/2 c sugar depending on your sweet tooth, a tsp cinnamon, a tsp almond extract and 2 or 3 tbl butter, whirled till butter is cut in finely; mix in the cherries and fill the two pies. Bake till done. (425, 350, 35 min, 45 min, recipes vary all over the map, still working that part out. Some say start high and turn lower.)

On the drive home it hit me that the first pie I’d made this afternoon I’d used a glass pie pan with an oven that, per my 1952 Better Crocker, was at 425. I don’t think you’re supposed to use glass above 375. Oh well, it hasn’t broken yet.

And I was home again with a dozen minutes to spare. Bzzzzzzz!

(p.s. A hatchling rescue, a chipping sparrow–photo essay here.)

5 Comments so far
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Pyrex is rated to 425 degrees–the only hazard is if your thermostat is wonky and it’s actually hotter, or there are hot spots, which is one of the reasons it says always preheat if using glass ovenware even if the type of food wouldn’t require it (like cooking chicken vs. cake). And don’t take it out of the oven and put on a wet surface because that might crack it. Glass is weird with water and sudden temperature changes. (Don’t ever pour boiling water on a frozen windshield because you’re in a hurry, or it might crack–ask me how I know.)

Comment by Marian 06.17.15 @ 11:44 pm

Yum! Cherry pie! All fruit tastes better cooked (well, maybe not citrus) and cherry most of all. But I would never leave the house with the oven on. I’d be stressed the whole time!

Comment by LynnM 06.18.15 @ 2:15 am

Richard was home with the timer going while the store was about to close–otherwise I would never have left either, LynnM!

Comment by AlisonH 06.18.15 @ 10:13 am

Which cherries did you use? Our Costco had at least two different kinds the other day, and since there was a big crowd around them, I got a flats of peaches and nectarines instead. Going back today or tomorrow for cherries and you know, “stuff”.

Comment by Barbara 06.18.15 @ 11:47 am

Can we come over for a slice? 🙂 And by “we”, I mean “I” will lick my plate clean while you are thoroughly entertained by Emilie. lol

Comment by Suzanne from Montreal 06.18.15 @ 12:43 pm

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